Share this recipe

Creamy and tangy Alabama white barbecue sauce make this chicken sandwich special and a real stand-out at any party.

Ingredients

1 (1.5 lbs) pkg boneless skinless chicken breasts

1 tbsp McCormick Grill Mates Montreal chicken seasoning

1 cup light mayonnaise

2 tbsp apple cider vinegar

1 tbsp lemon juice

2 tbsp prepared horseradish

1 tsp Dijon mustard

2 tbsp butter

4 hamburger buns

½ cup dill pickle hamburger chips

Steps

Cut each chicken breast in half lengthwise by placing your hand on top of the breast and slicing parallel to the cutting board to make 4 thin cutlets.

In a large resealable plastic bag, toss the chicken breasts with the chicken seasoning (you can coat them up to 1 day in advance and chill, covered until ready to cook). Prepare the white barbecue sauce by whisking together mayonnaise, vinegar, lemon juice, horseradish, and Dijon mustard.

Preheat grill to high heat. Grill chicken over high heat for 10–15 min., flipping every 3–4 min. until nicely charred. Meat is done when an internal thermometer reads 165°F.

Spread butter evenly among the flat sides of each bun and grill just to toast. Transfer cooked chicken to a plate and allow to rest, loosely covered with foil, for 5 min. Slice cooked chicken breast and set on toasted buns with white barbecue sauce and pickles.